The feel, taste, and texture of dumplings and noodles is distinct, cultural, and steeped in tradition. Avebe’s potato starch based products have gained acceptance as ingredients that provide special features, allowing for new opportunities in product development. With a deep understanding of noodle-making technology, Avebe has become the leading supplier of starch and its derivatives to this industry.
Instant noodles are quick and easy: simply boil them or steep them and they are ready to go. These days instant noodles can’t just be convenient, they also need to be genuinely good. Avebe has developed starches that provide elastic textures, smooth mouthfeel, short cooking times, neutral taste, and of course, an attractive appearance. With Avebe ingredients you can give consumers what they want: an easy to cook, quality noodle.
Glass noodles are a unique and traditionally Chinese noodle that, when cooked, are clear like glass. It’s used in soups, salads and stir fries. They are distinct, chewy, and take on a beautiful amount of flavor. An important, but costly and irregularly supplied, raw material is the mung bean. Avebe offers a potato starch replacement that maintains the noodles’ transparency, smoothness, and elastic texture.
Along with the native potato starch, Avebe has specially developed Selectamyl™ D 20 to suit the needs for glass noodles. This starch gives the noodles their crystal-like clarity, a smooth and elastic texture, along with a short preparation time. It’s an excellent and reliable alternative to mung beans.
Long life and frozen noodles are designed to maintain freshness while being preserved. With added modified starches, they can maintain their quality and freshness even after prolonged storage, as well as protect against the freeze-thaw effect of temperature fluctuations that cause starch retrogradation.
The Avebe Farinex™ range of modified potato starches allows long life and frozen noodles to increase its stability and texture, and give a unique advantage to its flour usage and processing conditions. Both long life and frozen noodles that implement Avebe’s starches boast an improved noodle elasticity along with the desired smooth texture, light colouring, shiny translucent appearance, and shorter boiling time.
Frozen noodles specifically are stable throughout the freeze-thaw process, while long life noodles also benefit from a low retrogradation tendency.
Dumplings span the gamut from the Chinese Jiaozi, to the Japanese Gyoza, to the Italian ravioli. They are often juicy and creamy, but wrapping that delicious filling during the production can be challenging. Avebe has a solution: a waxy potato based starch that transforms from a semi-solid to a creamy liquid when heated.
Eliane™ , with its unique thermos-reversible gelling property, allows the dumpling filling to be easily wrapped by the dough sheet. After cooking, the gel melts down to that delicious creamy and juicy bite, especially important when working with plant-based dumplings. Save costs, reduce fat, process more easily, and deliver that dumpling feeling with Avebe’s waxy potato starch.
Avebe’s potato starch based products have gained acceptance as ingredients that provide special features, allowing for new opportunities in product development. With a deep understanding of noodle-making technology, Avebe has become the leading supplier of starch and its derivatives to this industry.
